Ingredients
- 1 ozcreme de noyaux
- 1 ozwhite creme de cacao
- 1 ozheavy cream
- 🍋Freshly grated nutmeg, maraschino cherry(garnish)
🔧 Tools
Instructions
- Chill a coupe glass in the freezer for at least 10 minutes.
- Fill a cocktail shaker with ice.
- Add the crème de noyaux, white crème de cacao, and heavy cream.
- Shake vigorously for 15 to 20 seconds until the shaker is very cold and the cream is frothy.
- Fine-strain into the chilled coupe glass.
- Garnish with freshly grated nutmeg and a maraschino cherry.
📜 History
The Pink Squirrel was created by Bryant Sharp at Bryant's Cocktail Lounge in Milwaukee, Wisconsin, in the late 1940s. It became a defining drink of Wisconsin supper club culture — the beloved Midwestern dining tradition of white tablecloths, Friday fish fries, and unhurried evenings. Alongside the Grasshopper and the Brandy Alexander, the Pink Squirrel represented the golden age of cream-based dessert cocktails in American drinking culture. The drink takes its name from its striking coral-pink color, which comes from crème de noyaux — a liqueur made from the pits of stone fruits such as apricots and cherries. After decades of near-obscurity outside the Midwest, the Pink Squirrel has experienced a national revival fueled by growing interest in retro cocktail culture and the rediscovery of Wisconsin's rich supper club heritage.